Turkey Cutlets & Creamy CauliflowerAdmittedly, I don’t prepare turkey nearly as much as I do chicken. But I can easily buy good turkey cutlets at my Food Coop. The recipe for “Turkey Cutlets with Cider-Dijon Sauce,” from The Eating Well Diabetes Cookbook, by Joyce Hendley and the editors of Eating Well, seemed so user-friendly and cute -- dried herbs, shallot, apple juice, Dijon mustard -- I had no reason not to try it. And what happened? Perfect proportions of ingredients produced a sweet and tangy sauce, that was ideal atop warm turkey.

I added 1/2 tsp. salt to the “dredging mixture” of flour, thyme, marjoram, pepper, and cayenne. I cooked each addition of turkey cutlets for approximately 8 minutes total, which was much longer than the recipe suggested. My sauce reduced in 6 minutes. The shallot/juice/mustard combo was a magical one, that made a really tasty sauce for the cutlets. Surprise yourself with this recipe.

I also cooked the “Creamy Cauliflower Purée,” from the same Eating Well Diabetes Cookbook. Though the notion of “mashed cauliflower” seems simple enough, I couldn’t recall ever trying to do it before. And this was so easy to make! I did indeed opt to microwave the cauliflower florets. I’m always happy to use buttermilk, and it helped the great creaminess and flavor of this dish. I added 2 1/2 tsp. of salt and 1/2 tsp. black pepper to my mash. The final flourish of chives and an olive-oil drizzle were lovely. You’ll get a kick out of this easy, wonderful dish.

RECIPES: turkey cutlets to be proud of and a cauliflower purée to make you say, “Wow.“
PREP TIMES: cutlets might take 30 minutes to prep and cook; if you microwave, you’ll eat the cauliflower mash in 15 minutes
TASTES: sweet and tangy shallot/apple juice/mustard sauce works so well with the turkey; cauliflower mash drizzled with olive oil and chives is quite dreamy

Next time, I’ll return to chicken land! I’ll make “Sugar Snap Pea Stir-Fry with Chicken,” from Express Lane Diabetic Cooking, by Robyn Webb. Let’s see how this works, when you return to my site on Monday, August 31.